Corn Fritters

Name: Corn Fritters
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: american
Ingredients: 6 tbsp milk; 1 pcs egg; 2 cup corn kernels (about 3 ears fresh corn, or frozen); 0.75 cup scallions (about 5, plus more for garnish); 1 cup shredded cheddar (sharp, grated); 1 tsp apple cider vinegar; 1.5 tsp sea salt; 1 tsp onion powder; 0.5 tsp baking powder; 0.5 tsp garlic powder; 0.25 tsp cayenne pepper; 0.25 tsp smoked paprika; to-taste black pepper (freshly ground); 0.75 cup cornmeal (spooned and leveled); 0.5 cup all purpose flour (spooned and leveled); to-taste neutral oil (for the pan); to-taste sour cream (for serving)

Ago Tanfossi

Chef and recipe curator at Global Cucina

Published on October 7, 2026

Updated on October 7, 2026

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Crisp-edged corn fritters with cheddar, scallions and a little smoked paprika, pan-fried in 30 minutes and served with sour cream. Fresh or frozen corn works.

Golden, crunchy at the edges and tender inside, these fritters are best in sweet corn season, but frozen corn works in a pinch. The batter comes together in one bowl and the fritters cook in a skillet in minutes.

30 min

4 servings

Capolavoro Score 4.8/5 · 21 votes

Instructions

1
In a large bowl, whisk together the milk and egg. Add the corn, scallions, cheddar and apple cider vinegar and stir to combine. Sprinkle the salt, onion powder, baking powder, garlic powder, cayenne, smoked paprika and several grinds of pepper over the mixture and stir again. Sprinkle on the cornmeal and flour and stir until well combined.
2
Coat the bottom of a cast-iron skillet with oil and heat over medium heat. Use a ¼-cup measuring cup to scoop the batter into the pan, then gently press down with the back of the cup or a spatula to flatten the fritters into about 3-inch (8 cm) disks. Cook for 2 to 3 minutes per side, or until golden brown and cooked through. Work in batches if necessary, wiping out the pan and adding more oil between batches.
3 min
3
Garnish with chopped scallions and serve with sour cream.

I love how a spoonful of cornmeal batter turns into a crisp, golden disk with sweet pops of corn inside. It feels very American, like a cousin of our Italian frittelle, only with cheddar and a gentle cayenne kick. The taste is sweet, savory and a little smoky; a cool dollop of sour cream is the perfect finish.

AppetizerSide Dish

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